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If “Tucupi & Jambu” is about broth and aroma, this category is about depth and celebration. The star is maniçoba, a slow-cooked stew made from finely ground manioc leaves (maniva) simmered for days to remove their natural toxins, then enriched with a mix of pork cuts, sausages and other meats.

Festive leaf stews and hearty meat feasts from Pará

If “Tucupi & Jambu” is about broth and aroma, this category is about depth and celebration. The star is maniçoba, a slow-cooked stew made from finely ground manioc leaves (maniva) simmered for days to remove their natural toxins, then enriched with a mix of pork cuts, sausages and other meats. It’s often compared to a feijoada of the Amazon, traditionally served for big holidays and the Círio de Nazaré festival in Belém.